DE102007010411A1 - Ready meal, containing cheese, has the cheese in the compartment of a packaging for cooking in a microwave or oven - Google Patents

Abstract

The ready meal, containing cheese, is in a packaging for cooking in a microwave or oven. The cheese is contained in a compartment in the packaging. The cheese contains a cheese spread at a rate of 70-100 wt.% of the total cheese mass.

Description

The The present invention relates to a cheese-containing ready meal in a prepackage, the prepackage being microwaveable and / or oven safe and wherein in at least one compartment of the preparation package the cheese portion based on the total mass of the contents of the compartment at least 20 wt .-% is and where the cheese portion in the at least one compartment based on the total mass of the cheese Comprises or consists of 70 to 100% by weight of analogue processed cheese. The invention further relates to a set comprising such a ready meal and a separately packaged flavoring component and / or a piece of cutlery and the use of the content of at least a compartment as a sandwich or spread, as cold or warm ingredient of a meal or as cold or warm Meal. Furthermore The invention relates to a method for producing a cheese-containing Ready meal in a preparation package.

Cheese is already for a long time part of human food. Accordingly There are in the kitchens practically all countries cheese containing Courts. The preparation and the composition vary respective food very strong. This depends on the circumstances such as B. available Commodities, regional or national preferences as well as religious requirements.

cheese containing Dishes play in the modern kitchen z. B. as baking cheese or in casseroles an increasing role as for many dishes should be dispensed with meat and fish or at least a reduction of these components is desired. In particular, will Cheese too accepted by many vegetarians as food.

Accordingly are younger A number of new cheese-based foods have been developed. In addition to the longer Time known cheese snacks such. B. Oven cheese, cheese sticks or breaded cheese there is cheese as a bread covering in the form of Scheibletten, cream cheese or frozen food on pizza. About that out gets cheese for heating in the pan, oven or deep fryer as well as in grated Form for gratinating offered for. B. as a basis for Pizza, casseroles, Baked potatoes, etc.

Provided the products described are only offered as frozen food own they have the disadvantage that they need to be thawed before consumption Transport and storage are energy-consuming and that after the Thaw the appropriate product as soon as possible got to. By contrast, other products are relatively expensive to prepare. as a preparation in the oven or in the pan is necessary.

task The present invention was therefore a cheese-containing ready meal for Available too make that possible can be prepared simply and quickly, preferably immediately after Proper storage can be enjoyed should and should be preferred with relatively low Energy expenditure should be storable.

Farther It was an object of the invention to provide a cheese-containing ready meal for disposal to represent the optical and taste claims of consumers enough, is consumable both warm and cold and also for the trade or distribution and easy to handle for the consumer.

Is solved this task by a cheese-containing Ready meal in a preparation package, the preparation packaging Microwave and / or is ovenen suitable and wherein in at least one compartment of the Preparation package of cheese portion based on the total mass of the contents of the compartment at least 20 wt .-% is and where the cheese portion in the at least one compartment based on the total mass of the cheese Comprises or consists of 70 to 100% by weight of analogue processed cheese.

Under Analog cheese in the context of this application is a cheese flavored mass to understand the edible fats or oils, proteins, molten salt and Water includes and preferably with the help of heat and intense shear too a smooth, homogeneous mass was processed. Analog-processed cheese is according to the cheese regulation but its ingredients do not comply with the cheese regulation. Preferred analogue processed cheese includes cheese, Butter, milk protein, sweet whey powder, Melting salt E 339, E 450c, E 452, E 462 and / or dye beta-carotene E 1609. Particularly preferred analogue processed cheese comprises 35 to 45% by weight Fat in the dry matter. Very particularly preferred analogue processed cheese Cheese off Cow's milk, vegetable fat, water, milk protein, molten salt E 452 or E 462 (thickener) and as a release agent natural potato starch.

Under a ready meal is a court in the context of this application understand that directly by humans and if necessary can be consumed immediately from the packaging. Of course this does not exclude that the enjoyment of eating by previous warming of the Court can be increased.

A In the context of this application, preparation packaging is a packaging, which is suitable for heating the dish contained in it can, without having to be removed from the packaging. Prefers is a preparation package at the same time a packaging that in the trade as an expressed serving of a appropriate court serves. Important to the present invention is that the prepackage is oven resistant for domestic ovens and / or microwaves. In a particularly preferred embodiment of the invention the preparation packages are different packaging than conventional ones Athmos or vacuum packaging. Preferably, the preparation package is suitable for that Content can be consumed directly from it (consumer packaging like z. B. microwave dishes for Ready meals).

One In the context of this text, the compartment is the subdivision of a Preparation packaging, which is designed so that when handled properly the closed preparation packaging no mixing of the Content of the compartment with the contents of other compartments.

• – der erfindungsgemäß einzusetzende Analog-Schmelzkäse ist geeignet für die Pasteurisierung, d. h. er besitzt ein Fließverhalten, so dass er sich beim Pasteurisieren einheitlich um Einlagen (vgl. weiter unten) verteilt. Selbstverständlich ist der Schmelzpunkt der Käsesorte abhängig von ihrer Zusammensetzung und muss für das Fließverfahren berücksichtigt werden.
• – Der erfindungsgemäß einzusetzende Analog-Schmelzkäse zeigt keine Qualitätsmängel, die durch das Pasteurisieren und das gegebenenfalls später nachfolgende erneute Erhitzen bei der Zubereitung des Fertiggerichtes entstehen könnten. Insbesondere setzen sich keine Bestandteile aus dem Käse ab und auch bei erneutem Erhitzen nach dem Pasteurisieren bleibt eine gute optische Qualität erhalten.
• – Der erfindungsgemäß zu verwendende Analog-Schmelzkäse ist sowohl im festen als auch flüssigen Zustand schmackhaft und erleidet durch das erfindungsgemäße Herstellungsverfahren für das erfindungsgemäße Fertiggericht (vgl. weiter unten) sowie eine gegebenenfalls nachfolgende Erwärmung keine wesentliche Geschmacksveränderung.
• – Der erfindungsgemäß zu verwendende Analog-Schmelzkäse verbindet sich mit Zutaten zu einer schnittfesten Masse und ist auch im erwärmten Zustand mit der Einlage verbunden.
• – Der erfindungsgemäß zu verwendende Analog-Schmelzkäse kann so ausgestaltet sein, dass er ähnlich wie beim Fondue beim Verzehr um das Besteckteil gewickelt werden muss, damit er sich aus der Käsemasse löst, was für viele Anwendungsformen erwünscht sein kann.
• – Der erfindungsgemäß zu verwendende Analog-Schmelzkäse kann in bestimmten Ausführungsformen entweder auf pflanzlicher Basis hergestellt werden oder alle Zutaten so gestaltet werden, dass sie religiösen Ansprüchen genügen: Der erfindungsgemäß zu verwendende Analog-Schmelzkäse ist in einer bevorzugten Ausgestaltungsform Halal, d. h. zum Verzehr durch den muslimischen Verbraucher geeignet. Dies bedeutet, dass z. B. kein tierisches Lab, das nicht aus einer Halal-Schlachtung stammt, verwendet wird. In einer anderen bevorzugten Ausgestaltung des erfindungsgemäß zu verwendenden Analog-Schmelzkäses ist dieser koscher. In diesem Fall darf z. B. kein tierisches Laab verwendet werden und der Analog-Schmelzkäse ist bevorzugt auf pflanzlicher Basis hergestellt.

It has been found that surprisingly visually appealing products can be produced by the use of analogue processed cheese, in particular in the preferred embodiments defined above. This applies in particular when the analogue processed cheese is processed in the process according to the invention described below. In particular, the analogue processed cheese to be used according to the invention has the properties necessary or preferred for the production of the instant meal according to the invention:

• The analogue processed cheese to be used according to the invention is suitable for pasteurization, ie it has a flow behavior so that it uniformly distributes itself to deposits (see below) during pasteurization. Of course, the melting point of the cheese is dependent on its composition and must be taken into account for the flow process.
• - The used according to the invention analog-processed cheese shows no quality defects that could be caused by the pasteurization and possibly subsequent subsequent re-heating in the preparation of the ready meal. In particular, no components settle out of the cheese and even with renewed heating after pasteurization a good optical quality is maintained.
• The analogue processed cheese to be used according to the invention is palatable both in the solid and liquid state and undergoes no significant change in taste as a result of the production process according to the invention for the instant meal (see below) and any subsequent heating.
• - The analog-processed cheese to be used according to the invention combines with ingredients to form a cut-resistant mass and is also connected to the insert in the heated state.
• The analogue processed cheese to be used according to the invention can be designed so that it has to be wound around the cutlery part when consumed, similar to the fondue, so that it dissolves from the cheese mass, which may be desirable for many applications.
• In certain embodiments, the analogue processed cheese to be used according to the invention can either be produced on a vegetable basis or all ingredients can be made to satisfy religious requirements. In a preferred embodiment, the analogue processed cheese to be used according to the invention is halal, ie for consumption by the company suitable for Muslim consumers. This means that z. For example, no animal rennet not derived from halal slaughter is used. In another preferred embodiment of the analogue processed cheese to be used according to the invention, it is kosher. In this case, z. B. no animal Laab be used and the analog-processed cheese is preferably made on a vegetable basis.

In preferred embodiments of the cheese-containing invention Ready-to-serve meal in a preparation package is the minimum proportion of cheese in the at least one compartment of the preparation package at least 25% by weight, preferably 35% by weight, more preferably at least 44% by weight. The expert can easily understand that depending on Design (eg ingredients) of the cheese-containing ready-made meal Minimum shares of 35-95 % By weight in the respective compartment may be preferred. When maximum percentages of the cheese-containing in the relevant compartment of the preparation package accordingly 45-95% by weight depending on the embodiment preferred. Preferred areas for the cheese portion in the relevant compartment of the preparation package are 25-95 wt .-%, 35-80 Wt .-%, again preferably 40-70 Wt .-% and particularly preferably 44-56 wt .-%. For all mentioned cheese shares that the content of analogous processed cheese is 70 to 100 Wt .-% based on the total mass of the cheese.

Prefers is an inventive cheese-containing Ready-to-serve meal in a preparation package, with the best-before date at a temperature of 0-4 ° C is preferred at 0-7 ° C at least 14 days.

Prefers is that the shelf life of the instant meal according to the invention at a temperature of 0 ° C up to 4 ° C at least 21 days and again preferably 45 days. Farther preferred according to the invention is that the stated minimum durability to a temperature range of 0 ° C to 7 ° C.

Especially Preferably, the instant meal according to the invention has at 0 ° C up to 7 ° C even a minimum shelf life of 3 to 6 months, very particularly preferred even a minimum shelf life of 21 days to 4 months without cooling.

Of course, that depends attainable minimum shelf life also of the ingredient (s).

Under Shelf life in the context of this application is the period to Understand, in the usually a food without substantial Taste and taste Quality losses as well without health risk. A corresponding Definition of the best before date can be found in §7 (1) of the Food labeling regulation (LMKV).

advantages the preferred instant meal according to the invention are that due to the surprisingly long best before date a reasonable Sales as a frozen food or without cooling possible is. This has advantages for Storage and transport costs compared Frozen foods, especially due to the lower energy requirement during storage. About that also has chilled goods for the Consumers Frozen food the reputation of special quality and freshness and is consumable immediately after purchase.

The Preparation packaging preferably comprises only one compartment, but it may include other compartments, the other ingredients can contain such as Sausage, potatoes, vegetables, Fruit, Mushrooms, rice, bread, pasta etc., so that the ready meal consists of several for consumption certain end components.

Prefers is an inventive cheese-containing Ready meal in a preparation package, wherein in at least a compartment contains one or more ingredients selected from the group consisting of sausages, egg, meat products, mushrooms, vegetables, herbs, rice, Pasta, bread, seafood and fruits. Of course are the expert other possible combinations possible.

preferred cheeses are z. B. (analogous) Edamer, Emmentaler, Chester, Gouda, Kaskaval (Turkish), Feta, cream cheese, Smoked cheese etc. in liquid or solid form. Particularly preferred are these cheeses as an analogue processed cheese.

preferred Sausages in this context are Sucuk (Turkish garlic sausage), preferred sliced, diced or donated, sausages, preferably in slices or as cocktail sausages, and sausage, in particular after mortadella, preferably in cubes and salami, preferred in cubes.

preferred vegetables are tomatoes, peppers, peas, carrots, corn, red beans, potatoes, Eggplant, leek, broccoli, onions.

preferred Meat products are cooked hack, preferably in small balls or Dice, Bacon (Bacon), Ham, preferably diced or donated, poultry meat, preferably in strips or donated, cevapcici and gyros doner meat, preferably in cubes or Strip form.

preferred seafood are fish fillets, clams or crabs.

preferred fruit are pineapple, mango, peach.

preferred Mushrooms are mushrooms, porcini mushrooms or chanterelles.

preferred Pasta is pasta, stuffed noodles like ravioli, caneloni, tortellini.

preferred Rice varieties include basmati, brown rice, thaireis and others in the trade common Sorts.

Of course, all Deposits depending on the desired Taste be combined with each other, such. B. salami with mushrooms, Bacon with parsley / leek or ham and pineapple.

• a) Bereitstellen einer Zubereitungsverpackung mit wenigstens einem Kompartiment,
• b) Bereitstellen einer Analog-Schmelzkäse enthaltenden Masse oder einer Masse bestehend aus Analog-Schmelzkäse.
• c) Bereitstellen von einer weiteren Zutat,
• d) Füllen der Analog-Schmelzkäse enthaltenden Masse oder der Masse bestehend aus Analog-Schmelzkäse (heiß und flüssig oder geraspelt und kalt) in das wenigstens eine Kompartiment,
• e) Füllen der weiteren Zutat in das wenigstens eine Kompartiment,
• f) Abtöten von Keimen in dem wenigstens einen Kompartiment,
• g) gegebenenfalls Verfestigen des Analog-Schmelzkäses und
• h) Verschließen der Zubereitungsverpackung, so dass keine Keime in die Verpackung eindringen können.

Part of the invention is also a method for producing a ready-made meal according to the invention comprising the steps:

• a) providing a preparation package with at least one compartment,
• b) providing an analog-processed cheese-containing mass or a mass consisting of analog-processed cheese.
• c) providing another ingredient,
• d) filling the mass containing the analogue processed cheese or the mass consisting of analogue processed cheese (hot and liquid or grated and cold) into the at least one compartment,
• e) filling the further ingredient in the at least one compartment,
• f) killing germs in the at least one compartment,
• g) optionally solidifying the analog-processed cheese and
• h) sealing the preparation packaging, so that no germs can penetrate into the packaging.

Of course, the Steps should not be performed in the order given.

Prefers owns the analog-cheese-containing mass based on the total mass of the cheese contained in it 70 bis 100% by weight of analogue processed cheese.

The In this case, provided in step b) provided analog-processed cheese mass can in liquid Form (optionally after heating) or be provided in the form of granules. The filling in the liquid Condition leads the expert considering the melting temperature of the cheese and the - in dependence from the one to be filled Compartment - suitable Fill level through.

In a preferred method according to the invention be at a suitable time z. B. before closing the Preparation packaging Additional articles added for seasoning and / or decorating. Examples are for this Parsley, chives, pepper and salt, paprika and pieces of vegetable.

Prefers will be immediately after implementation the method according to the invention even before storage, the entire product at 0 ° C-7 ° C is preferred 2 ° C-4 ° C cooled down. It makes sense cooling down over one longer Period, for. Eg 20-30 Min., To a quality deterioration content, such as B. by sweating, to avoid.

Of the Professional suits the cooling down process according to the products and the quantities to be cooled.

The in step b) of the method according to the invention provided liquid or solid analog cheese-containing Bulk is preferably an already pasteurized or homogenized analogue processed cheese variety, to keep the germ count low from the start. Preferably, the used analogue processed cheese the flavors Edamer, Gouda, Emmentaler, Chester, Kaskaval (Turkish), Feta, cream cheese and / or smoked cheese.

Prefers in step e) the further ingredient in the at least one compartment filled, before the analog cheese-containing Added mass becomes (step d).

there It makes sense that the other ingredient in the respective compartment so filled that its bottom or surface (if cheese has already been filled in) evenly covered is. It depends on the ingredient, whether the preparation packaging first filled with the ingredients and then the cheese in liquid or solid form filled or first the cheese filled and the ingredients can sink into it.

ever after melting of the cheese and the visual appearance of the ingredients decides the Professional about the order of the filling process. This should be a uniform distribution the other ingredient (or the other ingredients) respected be, because with many ingredients optical quality losses occur during heating can, provided they are made from the cheese-based mass stand out or - at other ingredients - in her sink. Accordingly, when filling the liquid or solid analog-melt cheese containing Make sure that an appropriate amount is chosen, so that the more ingredient (or the other ingredients) possible well covered or underlaid. It may be useful after step d) and / or e) the preparation packaging for even distribution to move the deposit. This can happen, for example, on a Rüttelband.

At the and after filling the analog-melted cheese-containing Mass is particularly important to ensure that no cheese-fluid threads, cheese pieces or other ingredients get to the edge of the shell, as this is a reliable closure of the Preparation packaging (step h) endanger and / or look unsightly and optionally opening could complicate the film. If the preparation packaging is not sufficiently closed The shelf life is reduced and the product could pass through spoil any infiltration of germs faster. In addition, cheese threads increase at the Sealing foil of the preparation packaging the surface of the respective compartment, basically also the risk of a reduced minimum shelf life.

At the pour in the analog-melted cheese-containing Mass is to be taken care that depending on the ingredient (deposit) either the analogous-melted-containing liquid or solid mass must be done first or after filling the ingredient (see above).

Prefers is a method according to the invention in which the killing of germs in the at least one compartment (step f)) Pasteurization takes place.

In this case, the solidification of the liquid or solid analogous processed cheese according to Er Heating by pasteurization (step f) made by cooling, so that thereafter no more cheese ingredients in liquid form.

To the killing The germs are different to the skilled person as an alternative to pasteurization options known as B. Preservation by irradiation with gamma rays, the skilled person of course preferably uses the food technology allowed possibilities. The preferred However, the method is pasteurization. Preferably, this is done killing of germs at 80 ° C for about 30 Min. With already closed preparation packaging. if not liquid Used cheese is, occurs with firm cheese by heating during pasteurization a liquefaction one. As a result, the cheese spreads evenly and closes the ingredients one.

The close the preparation package (step h) is preferably airtight. To close (Seal) of the preparation package are the expert a number various techniques common.

It has been found to be particularly beneficial to the To close the preparation package (step h) before the analog processed cheese containing Mass to kill of germs is pasteurized (step f).

In many cases is a method according to the invention particularly preferred in the composition containing after the provision of the analogue processed cheese and the other ingredient before filling in the preparation package already mixed together and heated together to 80 ° C be (pasteurized) to kill germs.

Especially is preferred in this context, that during filling or after filling the cheese ingredient mix this is fumigated so that germs are killed (step f).

One Advantage of this preferred method, especially in his particularly preferred variant is that so the mixing between analog-cheese-containing Mass and ingredient optimally guaranteed is because of the cheese even before filling in a liquid Condition is shifted.

Especially surprising But is the advantage that by the preferred method according to the invention a ready meal with a minimum shelf life of 21 days, preferably 2 months and particularly preferably 4 months even without cooling is achieved. When cooling in the Range from 0 to 7 ° C is the Shelf life 4 to 6 months.

Of the Advantage of the two methods described (in particular in his preferred embodiments) is that a surprising durable produced ready meal according to the invention can be. This can be customary filling systems be used. Furthermore will be surprising achieved good optical results.

at appropriate choice of preparation packaging is the cheese-containing ready meal according to the invention (in particular if it is produced by the process according to the invention) diverse Usable: It can be fresh directly from the cooling or without cooling be consumed cold (eg as a bread covering - fallen out of the packaging, directly from the packaging) or without much effort (eg without the In a pan) in the microwave or oven. It can be heated directly from the packaging or consumed as a warm spread become. To improve the shelf life of the invention cheese-containing Ready meal in the preparation packaging, of course, too be frozen. This results in a minimum shelf life when stored at -18 ° C or lower of 6 months.

at corresponding embodiment of the preparation packaging can inventive ready meal be brought into a particularly visually appealing form. Of the One skilled in the art can use the cheese-containing product according to the invention without difficulty To make ready meals fall into the preparation packaging, so that a more diverse Use after falling out of the preparation package z. B. in the area of buffets is conceivable.

Accordingly belong to the invention also the use of the content of the corresponding Compartment of the preparation packaging as a sandwich or spread (depending on consistency variable) as well as a cold or warm component a meal or as a cold or hot meal.

part The invention is also a ready meal according to the invention in one Formulation package, wherein the preparation package a resealable lid includes. This resealable Lid may, but does not have oven and / or microwave suitable be. With appropriate design of this cover, it is possible between the lid and the hermetically sealed compartment (s) the preparation package other ingredients such. As bread, spices or To add cutlery items.

Accordingly, also part of the invention is a set comprising a cheese-containing ready meal according to the invention in a preparation packaging and a separately packaged flavoring and / or decorative component and / or a enclosed welded bread slice and / or a piece of cutlery, preferably placed between the closure film and resealable lid. The advantage of a piece of cutlery in the set according to the invention is that the ready meal can thus be consumed immediately without further aids. Of course, the cutlery is adapted to the content.

Under a flavoring component are in particular spices such as z. Paprika powder, pepper and salt, dried roasted onions, cumin, cranberries etc., but it can also be sauces or Remoulades act, such as Ketchup or mayonnaise.

One preferred cutlery is in the context of this invention a megapixel, this means a mix of knife, spoon and fork (one side saw-like Toothing).

Prefers is the separately packaged flavoring component (eg. Roasted onions, spices, sauces, cranberries, Pesto etc.) and / or the cutlery detachable with the preparation package connected z. B. by a peelable adhesive bond or by perforated films.

at a set with resealable lid is also a variant with additional small bread slices of different kinds (in Atmosverpackung), Cutlery and flavoring components possible.

With Help the above description and the following examples it is easily possible for the expert Cheese-containing ready meals according to the invention according to country specific Preferences and regional customs to create. About that It is also possible for him when using appropriate raw materials (cheese varieties) and processing equipment also religious Requirements such. B. halal-made or kosher food to fulfill.

Furthermore The person skilled in the art can be easily understood from the above description recognize that the features of the preferred embodiments of the invention can be combined.

The Invention will become apparent from a following example in several Combinations explained.

Example:

• 1. Schinken (gewürfelt), Ananas (in Stücken) (1:1)
• 2. Würstchen (in Scheiben), Tomaten in Scheiben (1:1)
• 3. Cocktailwürstchen
• 4. Hackfleisch (gebraten), Paprika (in Würfeln), Reis (2:1:3)
• 5. Sucuk (Knoblauchwurst türkischer Art, in Scheiben)
• 6. Gemüsemischung (Erbsen, Möhren, Mais, Paprika)
• 7. Champignons (kleine ganze) und Fleischwurst (in Würfeln) (1:1)
• 8. Tortellini, Broccoli (in Stücken) (3:1)

A commercially available microwaveable dish with a volume of 250 ml is filled with 60 to 80 gr of the following insert:

• 1. Ham (diced), pineapple (in pieces) (1: 1)
• 2. Sausages (sliced), sliced tomatoes (1: 1)
• 3. cocktail sausages
• 4. Minced meat (fried), paprika (in cubes), rice (2: 1: 3)
• 5. Sucuk (garlic sausage of Turkish style, sliced)
• 6. Vegetable mixture (peas, carrots, corn, paprika)
• 7. Mushrooms (small whole) and meat sausage (in cubes) (1: 1)
• 8. Tortellini, broccoli (in pieces) (3: 1)

The Microwaveable bowls are moved so that the respective Ingredient evenly covered the soil. Subsequently be 100-120 ml liquid or grated analogous processed cheese mass Chester or type Emmentaler-added.

in this connection Care was taken to ensure that the analogous melted cheese-containing mass the original Deposit evenly covered.

Subsequently was The shell is sealed airtight with printed foil. It was being careful not to let the rim and lid of the bowl through analog-processed cheese containing Threads contaminated were to a later Gluing or a visual deterioration and a possible Complicating the opening to avoid the foil. Furthermore So a secure sealing of the shell was guaranteed. Subsequently was for additional preservation (Germ-kill) the dish at 80 ° C for 30 minutes heat treated, so that the analogue melted cheese Bulk liquefied and evenly over the Deposit laid.

• Zu 1: Extra Preiselbeeren oder Currysauce plus Megaffel bzw. Brot
• Zu 2: Extra Salz u. Pfeffer plus Megaffel bzw. Brot
• Zu 3: Extra Röstzwiebeln plus Megaffel bzw. Brot
• Zu 4: Extra Ketchup plus Megaffel bzw. Brot
• Zu 5: Extra grob geriebene Peperoni (türkisch Biberli) plus Megaffel bzw. Brot
• Zu 6: Extra Kräuterdressing plus Megaffel bzw. Brot
• Zu 7: Knoblauchdressing plus Megaffel bzw. Brot
• Zu 8: Extra Pesto und vacuumierte Schinkenstückchen plus Megaffel bzw. Brot

The following extras of a flavoring component or a piece of cutlery with a glue point were releasably attached to the trays or a larger bowl with reclosable lid selected to cutlery and welded slices of bread, the flavoring components (eg dried fried onions) between closure film and put back on the lid.

• For 1: Extra cranberries or curry sauce plus Megaffel or bread
• To 2: Extra salt u. Pepper plus Megaffel or bread
• 3: Extra roasted onions plus Megaffel or bread
• 4: Extra Ketchup plus Megaffel or bread
• Ad. 5: Extra coarsely grated hot peppers (Turkish Biberli) plus Megaffel or bread
• 6: Extra herbal dressing plus Megaffel or bread
• 7: Garlic dressing plus Megaffel or bread
• Ad. 8: Extra pesto and vacuumed pieces of ham plus Megaffel or bread

The Ingredients list can be freely varied.

The ready meals are in the Zuberei stored at 0 ° C to 7 ° C and have a minimum shelf life of 45 days (with bread 28 days) under the conditions mentioned above.

alternative the prepared meals are deep-frozen in the preparation packaging. When stored at minus 18 ° C they have a minimum shelf life of 6 months. This result lets up transmit the various embodiments of the invention.

The Ready meals were as chilled goods or uncooled taste for it excellent, cold or warm after microwave heating (3 Minutes to be consumed at 600 watts. In the version with the with sticky points attached extras such as cutlery and flavoring Component need these are removed in the microwave before heating. In the version with the resealable Lid must the flavoring components, the cutlery and the welded bread as well as the resealable Cover should be removed before heating in the microwave. Suitable as frozen goods the ready meals warms up (about 10 minutes at 600 watts in the microwave) excellent for Consumption. Both the version as frozen goods and as refrigerated goods showed even after heating in the microwave a good to excellent optical quality.

Annotation: If the ready meals were produced by a process (preferably with fumigation after filling), in which the cheese-containing mass and the ingredient before filling mixed and at 80 ° C were heated, even read a much improved shelf life generate (see also above).

Claims (18)

Cheese-containing ready meal in a preparation package, characterized in that the preparation package is microwave and / or oven-suitable that in at least one compartment of the preparation packaging the cheese content based on the total mass of the contents of the compartment is at least 20 wt .-% and that the cheese portion in the at least one compartment based on the total mass of the cheese comprises or consists of 70 to 100% by weight of analogue processed cheese. cheese containing A ready meal in a preparation package according to claim 1, wherein Cheese portion in the at least one compartment is at least 25% by weight. cheese containing Ready meal in a preparation package according to claim 1 or 2, with the best before date being preferred at a temperature of 0-4 ° C at 0-7 ° C at least 14 days. cheese containing A ready meal in a preparation package according to any one of the preceding claims, wherein the best before date at a temperature of 0-4 ° C is preferred at 0-7 ° C at least 28 days. cheese containing A ready meal in a preparation package according to any one of the preceding claims, wherein the cheese portion in which at least one compartment is at most 95% by weight. cheese containing A ready meal in a preparation package according to any one of the preceding claims, wherein in the at least one compartment one or more of the ingredients are selected from the group consisting of sausages, egg, meat products, mushrooms, Vegetables, Herbs, rice, Pasta, bread, fruits and seafood. cheese containing A ready meal in a preparation package according to any one of the preceding claims, wherein the preparation package comprises more than one compartment. cheese containing A ready meal in a preparation package according to any one of the preceding claims, wherein the preparation package comprises a resealable lid. Set comprising a cheese-containing ready meal in a preparation package according to any one of the preceding claims and a separately packaged flavoring component and / or bread and / or a decorative component and / or a piece of cutlery. Set according to claim 9, wherein the separately packaged flavoring component and / or the cutlery detachable with the preparation package are connected. Use of as in any of claims 1 to 10 described content of the at least one compartment as Bread spread or spread. Use of as in any of claims 1 to 10 described content of the at least one compartment as cold or warm part of a meal or as cold or warm meal. A process for producing a cheese-containing instant meal in a preparation package according to any one of claims 1 to 10, comprising the steps of: a) providing a preparation packaging with at least one compartment, b) providing an analog-melted cheese-containing mass or a mass consisting of analog-processed cheese, c) providing another ingredient, d) filling the analog-processed cheese-containing mass or mass consisting of analog-processed cheese into the at least one compartment e) F) killing germs in the at least one compartment, g) optionally solidifying the analogous processed cheese, and h) closing the preparation package so that no germs can enter the package. The method of claim 13, wherein step e) before step d) and / or step h) before step f) and / or g). The method of claim 13 or 14, wherein the step f) by pasteurization. The method of claim 13, wherein after step a) and step b) and prior to step d) containing the analogous processed cheese Mass and the other ingredient are mixed together and one Killing of Germination takes place. The method of claim 16, wherein the killing of Germination in step f) is done by gassing. A method according to any one of claims 13 to 17, wherein pasteurized Analog cheese preferred flavor Edamer, Gouda, Emmentaler, Chester, Kaskaval, feta, cream cheese and / or Smoked cheese used becomes.